GARBANZO****Indian-Spiced Kale & Chickpeas - 6 Points

By Unblond1

This was very good for both and easy to make (except for chopping the kale). I wouldn't put it in front of Danny TOO often but he did eat almost the whole bowl.

Ingredients

• 2 servings
• 1 tbsp. EVOO
• 2 cloves garlic, minced
• 5 1/2 ounces kale, ribs removed, thinly sliced
• 1/2 cup chicken broth
• 1/2 tsp. ground coriander
• 1/4 tsp. ground cumin
• 1/8 tsp. garam masala
• sea salt to taste
• 1 cup rinsed and drained garbanzo beans

Details

Servings 2

Preparation

Step 1

Heat oil in a pot over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale and cook, tossing, until bright green, about 1 minute. Add broth, coriander, cumin, garam masala and salt. Cover and cook, stirring occasionally, until the kale is tender, about 20 minutes. Stir in chickpeas; cover and cook until the chickpeas are heated through, 10 minutes longer.

Serve with papadams

NUTRITION:

Calories - 277
Fat - 10.8
Sat Fat - 1
Carbs - 36.4
Fibre - 9.4
Protein - 13.1